directions:
Place the above ingredients into a blender. Blend for 2-3 minutes adding water until desired consistency is reached.

Seabuckthorn Lemon Chai CiderBy: Chef Jenni

Ingredients:

3

chai tea bags

1

lemon

1

cup Seabuckthorn syrup

2

cups granulated sugar

12

cups water

directions:
Boil tea bags in two cups of water with sugar and the juice and zest of the lemon. Take out the tea bags and add the Seabuckthorn syrup and the rest of the water. Chill and serve! Delicious with a splash of rum. The other option is to serve the cider hot.

Seabuckthorn and Mint LhassiBy: Mary and Eli Sawatzky

Ingredients:

1 L

yogurt

Simple syrup to taste (sugar and water)

1/2 cup

frozen Seabuckthorn Berries

2 sprigs

of Spearmint

directions:
Blend thoroughly and serve with ice or in chilled cups.

Green Salad with Seabuckthorn VinaigretteBy: Sarah Galvin, BSHEc

Ingredients:

1 cup

seabuckthorn berries

2 tbsp.

Honey

1/2

vanilla bean

2/3 c.

olive oil

2 tbsp.

white wine vinegar

1 tsp.

Dijon mustard

2 tbsp.

shallots

1/2 c.

whole pecans, toasted

1 clove

garlic, minced

sea salt, to taste

mixed salad greens

feta or goat cheese

directions:
Simmer berries in enough water to cover. When berries have popped, remove from heat. Strain through a jelly bag without squeezing the bag. Boil the juice and honey until thickened slightly.

Add a few more whole berries, scrape seeds from the vanilla bean and simmer. Cool.

Make the vinaigrette by adding oil, vinegar, Dijon mustard, seabuckthorn sauce, shallots and garlic to a jar with a lid. Shake to mix.

Toss salad greens, pecans and vinaigrette. Crumble cheese over the top and serve.

In a large bowl, combine flour, baking powder, sugar, and salt. Stir well. Using a pastry blender, cut in the cold butter until the mixture resembles coarse meal, with pea-sized bits of butter still present. Gently stir in seabuckthorn berries and chopped basil, then stir in heavy cream. Stir just to combine ingredients—don't overwork the dough. Generously flour your counter and transfer the dough onto the surface. With your hands, or a rolling pin, roll out to 3/4” thickness. Either cut into 12 wedges, or use a round 2 1/2 inch cookie cutter, being careful not to twist it. If using a cutter, re-roll the dough and cut the rest. Place scones on a parchment lined bake sheet, sprinkle with coarse sugar and bake for 12 to 15 minutes, until golden.

directions:
In a saucepan, boil berries with sugar and water. Use a fine mesh colander to press all the berry pulp into a medium sized bowl. Scrape the bottom of the colander to express all the berries you can. Pour the gelatine over the hot berry mixture and let stand for about a minute. Add boiling water and whisk until completely dissolved.

Set aside and whip cream until peaks form. Add melted chocolate chips to the cream, a few tablespoons at a time until combined.
When the Seabuckthorn mixture is cool, gently fold in the cream. Chill for about an hour.

You could save the pulp from the above recipe to use in smoothies or in muffins!